Sunday Pic of the Day

[Caseknife]

Only took a day to tear apart. Thinking it’ll be a little more going back together.

View attachment 395227

Hell of a way to change the oil

 

[Dave N]

No critters were harmed in this -5 degree morning walkabout.

 

[BAKPAKR]

 

[Brad]

My dad sent me this one - Billings Airport, 1954.

 

[WildWill]

The great cousin bakeoff was last night followed by a sleepover.

 

[nidahunter]

Very unusual weather for North Idaho in mid December.

 

[mtmiller]

Well crap.

 

[beaglegun]

 

[beaglegun]

 

[BrentD]

These two pictures are kind of a bummer for me. There's a match going on in Butte, Montana and I ain't there. One of these days I have to make this match.

 

[Irrelevant]

 

[wyoboypt]

 

[Doublecluck]

Legit Camerones a la diabla.. can’t find it anywhere in Montana so started making it.

 

[MS 9x56]

Legit Camerones a la diabla.. can’t find it anywhere in Montana so started making it.
View attachment 395921

Looks delicious!

 

[MS 9x56]

These two pictures are kind of a bummer for me. There's a match going on in Butte, Montana and I ain't there. One of these days I have to make this match.

Some very fancy shooting irons in those racks.

 

[Hem]

Legit Camerones a la diabla.. can’t find it anywhere in Montana so started making it.
View attachment 395921

Please elaborate.

 

[Doublecluck]

Please elaborate.

Everywhere that I’ve had it in Montana either short cuts the sauce w chit like katchup and red bell peppers or even worse adds mushrooms.

Legit Camerones a la Diabla (devil shrimp)

3 dried ancho chiles
3 dried pasilla chiles
3-6 dried chile de arbol
1 jalapeño or Serrano chile sliced/diced
1/2 can diced tomatoes
1 teaspoon salt
1 tablespoon garlic clove diced
1/2 onion
1-2 chipotle chiles w a little adobo sauce
1 tablespoon honey
Splash of vinegar

Pour boiling water over the dried Chiles and cover for 20 mins. Pull em out, remove seeds and stems and throw them and everything else in a blender with 1/2 cup of the water from the peppers. Blend till it’s smooth. Transfer to saucepan and simmer for a few minutes.

In another pan melt couple tablespoons butter, if you want now would be the time to add onions, bell peppers, (sigh mushrooms if you want), cook a few minutes till tender, add shrimp and cook 3-5 minutes till they are close to done, combine the sauce and cook a few more minutes. Serve with flour tortilla, beans and rice.

To be legit the requirements are the flavor is so good you can’t stop eating it but the heat just hot enough where you can stand it while you’re eating it but regret it once you stop. Anything else is inferior.

Full disclaimer- lots of variations of this out there that are pretty good. Not many I’ve had in Montana.

 

[Nick87]

Everywhere that I’ve had it in Montana either short cuts the sauce w chit like katchup and red bell peppers or even worse adds mushrooms.

Legit Camerones a la Diabla (devil shrimp)

3 dried ancho chiles
3 dried pasilla chiles
3-6 dried chile de arbol
1 jalapeño or Serrano chile sliced/diced
1/2 can diced tomatoes
1 teaspoon salt
1 tablespoon garlic clove diced
1/2 onion
1-2 chipotle chiles w a little adobo sauce
1 tablespoon honey
Splash of vinegar

Pour boiling water over the dried Chiles and cover for 20 mins. Pull em out, remove seeds and stems and throw them and everything else in a blender with 1/2 cup of the water from the peppers. Blend till it’s smooth. Transfer to saucepan and simmer for a few minutes.

In another pan melt couple tablespoons butter, if you want now would be the time to add onions, bell peppers, (sigh mushrooms if you want), cook a few minutes till tender and add shrimp 3-5 minutes till they are close to done, combine the sauce and cook a few more minutes. Serve with flour tortilla, beans and rice.

To be legit the requirements are the flavor is so good you can’t stop eating it but the heat just hot enough where you can stand it while you’re eating it but regret it once you stop. Anything else is inferior.

Full disclaimer- lots of variations of this out there that are pretty good. Not many I’ve had in Montana.

Thanks. Wife loves shrimp. May give this a shot next week.

 

[Doublecluck]

Thanks. Wife loves shrimp. May give this a shot next week.

The key is to tune the sweet/smoke/spice combination to your liking. Used to get it at a place in Montclair California called three Ana’s, pretty sure it had some amount of habanero in it. Needed a paper towel for your forehead sweat.

 

[geetar]

Pie bald yearling in the park where I work.